Ingredients:
6 Tablespoons unsalted butter divided use
4 cups (1/2-inch diced) russet potatoes (peeled russet potatoes)
1 small sweet onion, small diced
½ teaspoon kosher salt
½ teaspoon black pepper
4 cups chopped cooked corned beef
½ teaspoon garlic powder
½ teaspoon onion powder
Instructions:
Dice up peeled russet potatoes until you get 4 cups. Then boil them just until fork tender, 5-10 minutes. Drain well.
In a large skillet over medium heat, add 4 Tablespoons of the butter. Once melted, add the potatoes, onion, salt, and pepper. Cook, occasionally stirring, until the onions are softened and the potatoes and onion start to brown, 8-10 minutes.
Add the corned beef, garlic powder, and onion powder to the pan. Stir, so everything is combined.
Taking the back of a spatula, press the mixture down to form an even layer. Cook for 3-5 minutes or until a golden crust begins to form on the bottom.
Scrape the bottom of the pan and flip up the hash, so the crusty part is on top. Add the remaining butter, and mix it in.
Again, using the spatula, press the hash down to form an even layer. Cook another 3-5 minutes until golden on the bottom. Continue doing this until you reach your desired browning. We usually do this 3 times. Then serve!
